Description
These Chipotle Shrimp Avocado and Mango Rice Bowls are a delicious and colorful meal that combines spicy shrimp with sweet mango, creamy avocado, and fragrant cilantro over a bed of jasmine or basmati rice.
Ingredients
Scale
For the Chipotle Shrimp:
- 1 pound raw shrimp (peeled and deveined)
- 1 tablespoon chipotle chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Bowls:
- 2 cups cooked jasmine or basmati rice
- 1 ripe mango (peeled and diced)
- 1 ripe avocado (sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon lime juice
- Lime wedges for serving
Instructions
- Prepare the Chipotle Shrimp: In a medium bowl, toss the shrimp with chipotle chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
- Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, or until fully cooked and slightly charred. Remove from heat.
- Assemble the Bowls: In serving bowls, divide the cooked rice evenly. Top with chipotle shrimp, diced mango, avocado slices, red onion, and cilantro. Drizzle with lime juice and serve with lime wedges on the side.
Notes
- For extra flavor, marinate the shrimp in the spices for 15–30 minutes before cooking.
- You can also add black beans or a dollop of sour cream for more texture and richness.
- Use cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 9g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 145mg
